Fresh Strawberry Yogurt Cake

This Strawberry Yogurt Cake is inspired by farm-fresh, hand-picked strawberries. Every time I take the kids berry picking, I think to myself, “I could totally do this. I could farm… It’s hard work, but peaceful and gratifying.”

Then I imagine us buying a large piece of land and reinventing our life. I envision myself in overalls and work boots, driving a tractor. That thought always makes me chuckle!

Of course, I know nothing of farming. I’ve never even had my own garden!

This year is the first year we are going to give it a whirl, that is, be involved in a communal garden. I’m hoping to learn a thing or two. I’ll let you know how it goes.

I still like to pretend, as we’re picking berries, that I somehow had a part in cultivating them. I also like to believe that I’m honoring the berries by putting them in such lovely treats! (If that makes me slightly crazy, I can live with that.)

Yogurt Cake with Fresh Strawberries

This super moist Fresh Strawberry Yogurt Cake is the perfect way to celebrate juicy berries! It’s thick, soft, and packed full of fresh strawberries that weep pink tears down each tender slice. The yogurt and lemon create a wonderful tangy balance to its sweetness. This cake slices well, and doesn’t dry out quickly.

It is wonderfully delicious on it’s own–but is also marvelous with a scoop of homemade ice cream! A perfect dessert to take to picnics and BBQs this spring and summer!

How To Make Fresh Strawberry Yogurt Cake

Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the yogurt cake batter into the Bundt pan. Lower the oven temperature to 325 degrees F and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Fresh Strawberry Yogurt Cake

prep time

15 mins

cook time

1 hr

 

Fresh Strawberry Yogurt Cake is made with a yogurt cake batter and is super flavorful. This moist and tender Strawberry Cake will make your day. Guaranteed!

Servings: 16 Servings

Nutrition Facts

Fresh Strawberry Yogurt Cake

Amount Per Serving (1 slice)

Calories 317Calories from Fat 114

% Daily Value*

Total Fat 12.7g20%

Saturated Fat 6.7g34%

Cholesterol 65mg22%

Sodium 135mg6%

Total Carbohydrates 49.2g16%

Dietary Fiber 1g4%

Sugars 33.6g

Protein 3.5g7%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 cup unsalted butter, softened (2 sticks)
• 2 cups granulated sugar
• 3 large eggs
• 3 tablespoons lemon juice divided
• Zest of 1 lemon
• 2 1/2 cups all-purpose flour divided
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces plain or vanilla Greek yogurt
• 12 ounces fresh strawberries diced
• 1 cup powdered sugar

• 1 cup powdered sugar

Intruction

1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
2. In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Recipe Notes

NOTE: I've had a few questions on the texture of the batter. The consistency of the yogurt and the juiciness of the berries, greatly determines the consistency of the batter. Thick (dryer) yogurt will produce a thicker batter, in which the berries won't sink to the bottom (top) of the cake as seen in the photos. Either way, it is a great cake. Don't worry about the thickness of the batter.

Product used: 10 inch bundt pan

calories: 317 kcal 

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